Braised beef:
3 pounds skirt steak – seasoned generously with salt and cracked pepper
¼ cup olive oil
2 quarts beef stock or broth
Mirepoix , 1 large yellow onion chopped, 2 ribs celery chopped, 2 carrots rough chopped
1 bay leaf
3 crushed garlic cloves
1 tsp each ; dried oregano, ground cumin, salt
¼ tsp fresh cracked pepper
2 green bell peppers julienne
1 red onion julienned
¼ cup olive oil
2 cups braising liquid
1 – 14oz can chopped tomatoes in juice
1/3 cup tomato paste
2 tablespoon minced garlic
1 tsp ground cumin
¼ tsp dried oregano
2 red bell peppers julienned
2 yellow peppers julienned
1 cup frozen peas
1 cup pimento stuffed green Spanish olives drained cut ¼
In a heavy 5 quart sauce pot heat ¼ olive oil to almost smoking, add the well seasoned skirt steak and brown on both sides , add next 7 ingredients bring to a boil , lower to a simmer and cook for 1.5 hours or until the beef is fork tender. Remove beef , cover and keep warm, tear meat into shreds . Reduce braising liquid by half, drain.
In a separate heavy 5 quart sauce pot heat ¼ cup olive oil add onions and cook till opaque.add red and yellow peppers and lightly saute. Add two cups braising liquid , shredded beef,olives, peas, tomatoes with juice, tomato paste, garlic, cumin, oregano , salt and pepper, simmer for twenty minutes and serve over saffron rice and black beans.